Normally we tend to drink cocktails & eat desserts, right? I am sure many of us do the same. The desserts industry is innovating a lot these days & why not, innovation is the key to some amazing creations. And its good to see some chefs are already holding the innovation key with them.
Recently I got to try the “Cocktail Desserts” menu at the Patisserie & Delicatessen, Hotel Trident, BKC. This property is one of my favorite. Shimareet Bhasin, Communications Manager introduced me to Saima Masood, the Sous Chef who took me through the platter of Cocktail Desserts. The presentation of the platter was so attractive that it instantly caught my attention.
The platter included Macaroons (infused with Sangria, Mojito) which looked so beautifully handcrafted for perfection, Bellini Mousse (infused with Champagne & peach puree / chunks / jelly), Cupcakes (topped with infused Cosmopolitan & Pina Colada cream), Chocolates (infused with Bourbon Whiskey). The infusion of cocktails was not overpowering the desserts which was good. The cocktails & the desserts were complimenting each other. The winner of the platter was the Bellini Mousse & then Macarons/Chocolates. The chef also shared about how these cocktail desserts were freshly made with perfection & passion. The platter was the proof.
I also got the opportunity to meet Ashish Bhasin, the Executive Chef who was very generous & kind in sharing his food journey with me. He also shared how they came up with this “Cocktail Desserts” idea. At Patisserie & Delicatessen they keep on introducing variety of desserts very often. Ashish Bhasin then introduced me to his Executive Sous Chef, Robin Batra who won a lot of brownie points in the form of his praises. They both were friendly in terms of sharing their experiences with me. It was a fabulous Tuesday evening with these people who had one thing in common, their passion for food. If you love cocktails & desserts, you have to relish on these Cocktail Desserts at Patisserie & Delicatessen & forget about the calories for few hours. Those can be burnt later.